Orange Spiced Tea Cake
|
| constant comment tea cake |
| |
| 1/2 cup | milk (not low fat) |
| 5 | bigelow constant comment tea bags |
| 1/2 cup | unsalted butter -- (1 stick) |
| 1 cup | granulated sugar |
| 3 large | eggs -- at room temperature |
| 1-2/3 cup | all-purpose flour |
| 2-1/2 tsp | baking powder |
| 1/2 tsp | table salt |
| 2 tsp | fresh grated orange rind or zest (optional) |
| | confectioners sugar |
| |
| preheat oven to 350ø f. grease and flour a 9-inch round cake pan. |
| combine milk and tea bags in a small saucepan. heat over medium/low heat |
| until bubbles form around the edge, stirring occasionally. do not boil. |
| remove from heat and let cool (15 to 20 minutes); remove tea bags, squeezing |
| out liquid. set aside. |
| in a large mixing bowl, cream butter and sugar until smooth. add the eggs and |
| whisk to blend. add the cooled milk mixture; continue to whisk until |
| thoroughly combined. |
| add flour, baking powder and salt; mix until a smooth batter forms. add |
| grated orange rind (optional). pour batter into prepared pan. |
| bake approximately 35 minutes, or until the center of the cake springs back |
| when touched. cool on a wire rack before removing from pan. let cool |
| completely before serving. |
| dust top with confectioner's sugar. yields one 9-inch round cake. |
| |
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| (ID: 13457) Mirror: rec.food.recipes: Mon, Apr 7, 2003 |